Christophe Martin was born on May 17, 1974 in Rennes. A native from the Sarthe region, in France, he studied at the Sainte-Luce sur Loire culinary academy.
He began his career in regional awarded restaurants at the age of 15 before joining the team of the Auberge Bretonne at La Roche-Bernard where he stayed for two years. He then moved to L’Atlantide in Nantes, followed by l’Auberge de l’Ill in Alsace where he remained for two years. In 2000, he joined the Louis XV-Alain Ducasse in Monaco, under the watchful eye of Franck Cerutti until 2004.
In May 2004, Christophe tookthe helm of the kitchens of Alain Ducasse’s Tuscan hotel, L’Andana Tenuta la Badiola. There, he meticulously researched the best produce amongst the local farmers, aiming to create a Tuscan inspired fare, rich in ingredients from both land and sea. The restaurant was awarded a Michelin Star in the Italian guide in 2006.
As of March 2012, Chef Martinbecame chef at La Bastide de Moustiers, in Moustiers Sainte Marie.
Describe your culinary philosophy in 4 words…
Nature, friendly, authentic, generous.
What is your greatest inspiration?
Nature inspires my cuisine. I care a lot about respecting local and seasonal produce.
If you could take a plane ride to any restaurantin the world, just for one meal, where would you go?
A very small restaurant located in Japan which specialty is traditional Japanese pasta called “udon” prepared with truffles. (Sugari | 471-1kannondou-cho,chukyo-ku,kyoto-shi,kyoto-fu〒604-8222).
Whatfourthings would you take to a desert island?
Olive oil, pasta, parmigiano and red pepper!
- Michelin star, 2006 |L’Andana Tenuta la Badiola
- Michelin star|La Bastide deMoustiers
Chemin de Quinson
Images ©David Bordes & Troy House